Squid risotto

Squid risotto ingredients:

• 350 g rice (carnaroli or arborio)
• 500 g cleaned squids
• 300 g canned chopped tomatoes
• 100 ml white wine
• 2 garlic cloves
• 1 handful of fresh parsley
• 1 l vegetable stock
• 30 g butter
• olive oil
• salt

Squid risotto preparation:

1. First clean the squids: remove the head with the entrails, remove the central cartilage, then wash the squids and leave them in a strainer to be drained. Peel the skin, remove eyes and teeth. Cut off the tentacles from the head and cut off wings from the body. Slice the squids into rings, and wings into strips.
2. Heat a wider, deeper pan and then add the olive oil. Add garlic which is cut in half, and as soon as you can smell it, add rice and toast in for a minute or two on high heat.
3. Add wine, after 2 minutes add sliced squids together with tentacles and stew everything together for a few minutes. Then add chopped canned tomatoes and half of the chopped parsley leaves and continue to stew. When the liquid is slightly reduced, pour a part of the hot stock over it and add salt to taste.
4. Continue cooking while constantly adding hot stock until the rice is cooked (rice requires between 14 and 18 minutes to be cooked, depending on the type you use).
5. At the very end stir in butter sliced into cubes, sprinkle with the rest of the chopped parsley and serve immediately.